Broiled, Butterflied Chicken
Discover the secret to perfectly Broiled Butterflied Chicken with Alton Brown's expert cooking technique. A perfect weeknight dinner!
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Cooking tools:
- Mortar and pestle
- Roasting pan
- Kitchen shears
- Gravy separator
- Instant-read thermometer
- Microplane
- Cooling rack
- Carving knife
- Cutting board
- Baking sheet
- Paper towel
- Oven
- Stove
- Measuring cup
- Measuring spoon
Ingredients
- 1 1/2 teaspoons black peppercorns
- 3 cloves garlic, minced
- 1 1/2 teaspoons kosher salt, divided
- 1 large lemon, zested
- 1 teaspoon chopped parsley
- 1/4 cup olive oil
- 1 medium onion, quartered
- 4 large carrots, cut into 3-inch chunks
- 3 stalks celery, cut into 3-inch chunks
- 1 (3- to 4-pound) broiler/fryer chicken
- 1 cup red wine
- 1 cup chicken broth
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